Vegan Pumpkin Cheesecake

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A mini Vegan Pumpkin Cheesecake topped with coconut whipped cream and pecans

In all of the cashew cheesecake experimentation I’ve done so far on the blog, I haven’t touched on pumpkin yet. Things had to change!

Ramekins filled with our creamy gluten-free Vegan Pumpkin Cheesecakes

These pumpkin cheesecakes were the first thing that came to mind when I thought of creating a simple-yet-decadent fall dessert.

I mean, who doesn’t love cheesecake? And pumpkin? And coconut whipped cream?

(If you’re raising your hand at this point, you can just leave.)

Platter with three mini Vegan Pumpkin Cheesecakes for a delicious dessert

This recipe is simple, requiring just 10 ingredients and no special springform pans or gadgets.

If you have a food processor, blender, parchment paper (or cupcake liners), and ramekins (or muffin tins), you can master these decadent vegan cheesecakes!

Cutting board with mini vegan pumpkin cheesecakes for a delicious fall dessert

I think you all are going to love these gems. They’re:

Subtly spiced
Not too sweet
& Satisfying

These would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, ramekins for 3-4 small cheesecakes, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd. Top with coconut whipped cream and brown sugar pecans (recipes below) for a finishing touch.

If you try this cheesecake, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Close up shot showing the creamy texture of our Vegan Pumpkin Cheesecake recipe

Vegan Pumpkin Cheesecake

Amazing vegan pumpkin cheesecake made with just 10 ingredients! Creamy, rich, perfectly sweet, and perfect for fall and holiday gatherings!
Author Minimalist Baker
Wood board with three Vegan Pumpkin Cheesecakes topped with coconut whip and pecans
4.48 from 67 votes
Prep Time 6 hours 30 minutes
Total Time 6 hours 30 minutes
Servings 8 (1/2 mini cheesecake servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 7-10 Days
Does it keep? 3-4 Days



  • 1 cup packed medjool dates (pitted // about 20 dates per 1 cup or 275 g // pitted before measuring)
  • 1 1/2 cups raw walnuts
  • 1 pinch sea salt


  • 1 1/2 cups raw cashews (soaked in very hot water for 1 hour)
  • 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml )
  • 1/3 cup light or full-fat coconut milk, canned (or sub unsweetened almond milk)
  • 3 Tbsp olive oil (or sub melted coconut oil, though it will add coconut flavor)
  • 1/3 cup grade A maple syrup* or light agave nectar (plus more to taste)
  • 1/3 cup pumpkin purée
  • 1 pinch sea salt
  • 1-2 tsp pumpkin pie spice
  • 1 tsp vanilla extract (optional)


  • Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
  • In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Remove and set aside.
  • Add walnuts and salt to food processor and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.
  • If using a springform pan (7" or smaller works best), line with parchment paper. If using ramekins (you'll need 4-6 depending on size) or muffin tins (12 standard), cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.) Note: You can also make in a standard, 9" cake pan – just line the whole dish with parchment paper for easy removal.
  • Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.
  • Once cashews are soaked and drained, add to a high-speed blender with remaining filling ingredients and puree until very smooth – 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
  • Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm – about 4-6 hours, depending on size of dish.
  • Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.
  • Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).
  • Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature ~20 minutes (or more as needed) before serving for best texture.


*Grade A maple syrup is best in this recipe – I didn’t prefer Grade B, as its flavor was a bit too intense and overwhelmed the pumpkin.
*Prep time includes soaking cashews and freezing.
*Nutrition information is a rough estimate calculated using medium-sized ramekins and does not include additional toppings.

Nutrition (1 of 8 servings)

Serving: 1 one-half mini cheesecake servings Calories: 454 Carbohydrates: 43 g Protein: 8 g Fat: 31 g Saturated Fat: 5 g Sodium: 22 mg Potassium: 513 mg Fiber: 5 g Sugar: 30 g Vitamin A: 1633 IU Vitamin C: 1 mg Calcium: 68 mg Iron: 3 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, the dates are pretty key in this one, but you could possibly sub another dried fruit that’s sticky like apricots and/or prunes. The flavor will vary!

  1. Dottie says

    This is sinfully good! I couldn’t used walnuts as my daughter in law HATES them, so I used pecans. The result was like pecan pie and pumpkin pie in a cheesecake dream! I didn’t even bother with garnish and I used a 7″ springform pan: perfect height! I love the flavor of all the ingredients (O I used agave in lieu of maple syrup). I could definitely get a little tang of lemon and I used 2 tsp of pumpkin pie spice. Once set, I cut them into individual slices, wrapped them in waxed paper and put them in a container in the freezer. When sliced, they only needed apx 15 minutes to thaw. Thank you for this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo love that swap, Dottie! We’re so glad they turned out so well. Thank you for sharing! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, the next best option would be macadamia nuts, but they don’t get as creamy and you may need more of them to get the filling to set.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, the oil adds creaminess, but you could leave it out or sub a little coconut cream. Hope you love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Greg, sorry for any confusion. The recipe for the pecans is within the Vegan Pumpkin Ice Cream Recipe. You can find it in the recipe box – the ingredient header says “Roasted Pecans” and the instruction begins with step 6. Hope that helps!

  2. Susan Eng says

    I made this and doubled the pumpkin and spices. It tasted really good! I would make it again. I found that keeping it refrigerated was all it needed. Freezing it was too much. It would still be frozen in some spots after letting it sit at room temperature for a couple of hours.

  3. Sandi says

    Just made this; I agree with the need for more spice, lemon & salt – but once I added in triples the amount called for for spice, and doible the amount of salt, it was delicious :)

    • Cami says

      I have also used oats and pecans pulsed with something sweet (like dates, coconut sugar, or brown sugar), coconut oil, molasses, ginger, and cinnamon to make a “ginger bread” crust. Still gluten free for those that need it but so tasty. I’ve made enough crusts that I just eyeball it so I don’t have measurements off the top of my head but if you’re open to experiment it can be produce a great outcome!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Possibly! We haven’t tried it, but would suggest using less water and maybe 3/4 cup cashew butter? Let us know how it goes!

  4. Michelle says

    I had to read through the comments to find the answers to these questions —

    1. What size pan? Comments mentioned a 7″ springform pan or a cake pan or 12 muffin pan or 4 ramekin.
    2. Coconut Milk — Should be canned and use the thick cream portion.
    3. Thawing — 25 minutes will not be enough time — people mentioned an hour or more to thaw.

    I think it would be helpful if you put this type of information in your recipe. Thank you for creating this recipe. I am off to try it.

    • Michelle says

      After trying the recipe using a springform pan, I would recommend using a cupcake pan or ramekins (as the recipe originally calls fors). Mine did not thicken well enough/firm up sufficiently — I believe the pan was just too wide for the amount of mixture. I think to use a springform pan you would need to possibly double this recipe? I also wonder if a tablespoon or two of arrowroot could be added to the mixture to help thicken it, as I noticed in your pumpkin swirl cheesecake recipe that arrowroot is added in. Could I do that for this recipe or would the cupcake pan be the best answer to my problem?

      I did also make your peanut butter cup pie, subbed cashews for the tofu, and it came out perfect and was absolutely delicious. Thank you for that recipe too!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi Michelle! Thanks for sharing. Did you set it in the freezer? This one requires freezing. Glad you enjoyed the peanut butter cup pie, too!

  5. Veronica says

    I love the date crust pie recipes I find here, but I’m always afraid I’m going to break my food processor! Is there an easy way to blend them without overheating the machine?

  6. Jinger says

    Quick question: How many servings should I make to fill a 12-cup standard muffin tin? I’m looking forward to giving this a try for our vegans on Thanksgiving.

  7. Lindsay says

    What size spring form pan do you recommend for this recipe? I’ve got a 10” one, would I need to increase the quantities in the recipe to ensure adequate crust to filling ratio?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would slightly increase the quantities. Use the serving size adjustor just above the ingredients to help things stay consistent!

  8. Lisa says

    I admit I haven’t made this recipe
    . I had the pleasure of eating it on 2 super occasions. My teenage cousin brought this to my house. I fell in love with the taste & texture!!!! It’s not too sweet. It’s perfect for Thanksgiving. My foodie mother in law really enjoyed it too.
    I recommend that when she makes it again to sprinkle a little pumpkin spice on top for some color. First time she made it was fluffier. I wonder if it had to do with the blenders she used.
    I had replaced a couple of my meals with leftovers of this fabulous dessert. Lol
    It’s perfect

  9. Sherri Neil says

    Testing this out for Thanksgiving. I did not have lemon, so I used lime. So far so yummy. I have just cleaned out my blender (kind of) by putting a half cup of coffee and giving it a whirl. Now I have a delish pumpkin latte. I know I’ve told you this before, but I’m saying it again. Thanks for making my dessert skills amazing.

  10. Julie says

    These are delicious and easy to make. I ended up with more crust than filling, when I make these again, I’ll up the filling recipe and go lighter on the crust, but that’s just a personal preference. I used a cupcake pan and had 12 mini cheesecakes with a handful of crust left.

  11. Kaitlyn Modz says

    Hi! I have some Tofutti brand vegan cream cheese to use up, and I was wondering whether it would be possible to use in this recipe instead of the cashews. I know it would be hard to substitute this way, but since the recipe is raw I figured it could be tinkered with a bit. Do you have any suggestions? Much appreciated!

  12. Savannah says

    I am looking forward to making this for thanksgiving. If I make this a day ahead would you recommend storing it in the fridge or the freezer after the initial 4-6 hours in the freezer to firm?

  13. Rachel says

    The cheesecake part of this is so delicious! It’s super easy to make and you can’t even tell that it’s a healthier alternative!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rachel. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Danielle says

    This was absolutely perfect! I cut the recipe in half and made it in my 6 inch springform pan. It is creamy and just the right amount of spice and sweetness.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Danielle! Thanks so much for the lovely review and for sharing your modifications! xo

  15. Peacefeline says

    I made this for my family tonight and it was a huge hit! Next time I will use a different crust as dates are just too strong for MY taste. I saw that you have another cheesecake with a ginger cookie crust so I would like to try that. My daughter’s non vegan boyfriend said that it tastes like regular pumpkin cheesecake and had 3 slices. The filling was creamy and didn’t form ice crystals like I was afraid that it would being a frozen dessert.
    I’m wondering if this could be baked and then refrigerated instead of frozen? Do you know?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’re not sure of a sub. The lemon gives it that tangy cheesecake taste, but you could maybe try omitting? Let us know if you do some experimenting!

  16. Shoshana says

    This was super easy to make, and it turned out delicious! I split the crust and fillings amongst 8 lined muffins tins. Instead of the coconut whipped cream, we topped each cheesecake with a homemade s’more topping (a square of dark chocolate, one toasted vegan marshmallow, and a little graham cracker) and it turned out decadent and lovely. Definitely going to be in our regular fall rotation!

  17. ataraxia says

    I loved the filling, yummy! Only I added around 90g of pumpkin instead of 63g (used the metric sys) and since I don’t like dates I made a crust out of crushed digestive biscuits and vegan butter. Also I only have immersion blender so made sure I blended it long enough and it blended just fine. I didn’t realize it was a freezer cheesecake, maybe will try next time with no liquid coconut cream and coconut oil. But anyway today I had the last piece straight out of freezer and thought it was like icecream sandwich, just missing a crust on top:) It’s pumpkin season and I’m gonna make this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Adapting for ice cream sandwiches sounds like a great idea. Thanks for sharing!

  18. Molly says

    I made the filling exactly as directed. It came out to be an unpleasant gritty texture despite doing boiling water cashew soak, and running it for several minutes in a food processor.

    Also, I didn’t find the the flavor to resemble anything like a cheesecake. No one liked it and I was pretty bummed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Molly, so sorry to hear that was your experience! We don’t suggest using a food processor for the filling because it doesn’t get it creamy enough. A food processor works for the crust, but a high-speed blender is needed for the filling.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cynthia, We have not tried it and cannot say for sure, but if you do, report back on how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, sorry to hear that! Depending on the blender, it can have trouble processing dates. We’ve modified the recipe to specify using a food processor for the crust.

  19. Amy says

    Wondering why you don’t specify the size of the springform pan?? I’m doubling this but have no idea still which size to use!

  20. kristin says

    Turned out okay! We made night before Thanksgiving and it took hours for it to thaw (not the 15-20 mins suggested!), though we still didn’t quite get the cheesecake consistency we were looking for. The flavors were delicious though. Like another person, we increased the amount of pumpkin and I’m glad we did.

    Also, I don’t love dates so we used the graham cracker crust recipe from the delicious peanut butter chocolate pie (make it every year!) — but we couldn’t find any graham crackers. An employee at Trader Joe’s suggested that we use the Speculoos cookies instead. We used a box of them and the crust was soooo yummy! Highly recommend.

  21. Maria says

    Excellent “pumpkin cheesecake” …… Taste better than the real pumpkin cheesecake! The coconut milk is hardly noticeable so is the dates!!
    I love this recipe!!!!

  22. Alex Walker says

    Sadly, most of this went uneaten. The ‘crust’ was difficult to put together and turned out gummy. The filling was too sweet and needed twice the amount of pumpkin and spices that it called for in order for it to have a full, rounded flavor. Ice crystals formed in the filling, so it was crunchy instead of creamy. I love so many of Dana’s recipes, but I regret this isn’t one of them.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So sorry you had issues with this one, Alex! We’ll revisit the recipe to see about improvements.

  23. Kristin says

    I made tonight for thanksgiving tomorrow eve. Should I keep in the freezer until a few hours before dessert? Just unclear on how much time to leave it in freezer. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristin, Just keep it in the freezer until a few hours before serving. Then transfer to the fridge. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Leave it in the freezer until a few hours before serving. Or, you could transfer to the refrigerator in the morning to thaw gradually.

  24. Claire says

    Hello! I love your recipes!!!! But I’m new to this one, could you tell me is the coconut milk meant to be used “from the can” such as for curries or coconut milk, hemp milk, almond milk “from the box” type milk is what is called when using 1/3 cup?

  25. Karen says

    This recipe looks amazing! I am planning on making this for Thanksgiving and am going to use a 7in springform pan. Do you recommend doubling both the filling and crust recipe? Thanks!

  26. Jess says

    I want to make these for Thanksgiving but will be out of town before Thursday. You said its best first few days – will it still taste good if i make and freeze six days in advance? When I take it out of the freezer and transport it to friends house for meal, do you recommend popping it back into freezer until 20 min before dessert time or ok to keep in fridge?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, we think that will still work well! Just keep it in the freezer until a few hours before serving. Then transfer to the fridge. Good luck!

  27. Kaitlyn Modz says

    Hi Dana! I’m planning on making this for Halloween using a muffin tin, and I was wondering whether I should double the recipe because I’m not sure how many muffin tins this mixture will fill. I know they can be different sizes, but do you have any ideas? If it only makes like 3 or 4, then it might be worth it to make twice as much to make sure everyone can try them. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kaitlyn, this recipe as written makes 3-4 ramekins which would probably yield more like 5-6 standard size muffin tin cheesecakes. Hope that helps!

      • Kaitlyn Modz says

        So I made these in little muffin tins using cupcake liners, with the crust from this recipe ( – I think I messed up by using sunflower oil instead of melted coconut oil, because the end result was almost like a batter that I had to add more oats and even some oat flour to. I ended up adding some to the bottom of each cupcake liner, smoothing it out with a spoon, baking at 350F for about 15 minutes, then smoothing them down with a spoon again. A bit crumbly but still yummy!). They were delicious, but in the end the filling was enough for a little more than 12 cupcake liners! This will probably vary depending on the size of your pan and how deep the tins go, etc., but for me it made a lot more than expected. I didn’t add any extra liquid to the cashew puree mixture as I didn’t want the cheesecakes to be icy after freezing, which extra water can sometimes cause. It took about 3.5 minutes to blend super smooth in my Ninja blender. Definitely recommend these with the coconut whip!

  28. Mary says

    Delicious! I made this for Canadian Thanksgiving and it was a hit! My new “go to” vegan cheesecake recipe.
    I used full fat coconut milk, coconut oil and increased the pumpkin purée to 1/2 cup. I made individual ramekins and when thawed, the consistency was perfect.
    Thanks Dana, for another great recipe.

  29. Thamyris says

    This recipe has become my own tradition for the past three thanksgivings (fourth time coming up!). It’s so incredibly easy, and tastes UNBELIEVABLE. Last year, I might have eaten the full thing myself! But the ingredients are so wholesome that I never once felt heavy afterwards. I can’t express how much I love it!

  30. Haley says

    So! Awesome! I didn’t have a springform pan, so I just used a cake pan with parchment and it worked out great!! I’ve never made a vegan cheesecake before, and now I have a million MB tabs open on my computer with all the variations I can make. Tastes JUST like a cheesecake — my mind is blown.

  31. Sasha says

    Wow. This was amazing. I’ve never made anything quite like this, where I’ve technically made the crust from scratch (sorta) and it tastes DELICIOUS! I tweaked some of the ingredient amounts but nothing crazy. Thank you for this recipe, it was SUPER easy and really yummy!!!

  32. Miriam Shumaker says

    I am not so used to really healthy eating but am making changes and trying. Many recipes leave me feeling….well that was edible but not that good. This one was very tasty and is a “keeper!” Very pleased. May be due to the maple syrup but if you buy organic syrup, you can still feel good about it!

  33. Sarah says

    This is so delicious and super simple! All in a blender – can’t get any better than that.
    Some tips after making:
    Adjust the lemon and maple syrup to your taste before adding it all. I found there were too much of both.
    Double the recipe if you’ll be making a pie

  34. Anisha says

    I made this for Thanksgiving and loved it. I made it in a regular round cake pan and used the criss-cross parchment paper technique (genius!) and it worked out great. It was a hit. Thanks MB!

  35. Hayley says

    I’ve loved making these the past couple years. Last year i took the easy route and put them on top of ginger snap cookies, which was fantastic. This year I wanted to make the actual crust. While I think I learned my crust might have been too thick, I also found it overwhelmingly sweet. Any suggestions? Perhaps I didn’t add enough walnuts or something to cut back on the sweetness of the dates?

  36. Gwen C. Hunnicutt says

    I love minimalist baker and have had success with the majority of recipes I’ve tried on this site. While the flavor of this cheesecake is great, the consistency is not. Unfortunately, the cheesecake melted into a soupy mess while sitting on a dessert table at a party. I had the same problem with another minimalist baker cheesecake recipe. If you eat it right out of the freezer, this will work. However, it won’t hold up long at room temperature. I hope you’ll take this recipe down or modify it. It isn’t quite ready for publication and I hate for other people to have to deal with a melting cheesecake.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Gwen, so sorry you had a less than perfect experience with this recipe. I do try and iterate that this is a chilled dessert and it does do best chilled, not at room temperature for long periods of time. To help with this issue, you can try something more similar to this Easy Baked Cheesecake recipe, or this recipe which utilizes cocoa butter, which doesn’t soften much at room temperature.

  37. Christen says

    Made these for thanksgiving dessert this year. Delish. Here’s a hot tip, though, if you don’t want to fuss with parchment paper: I filled and froze them in large silicone baking cups. When it’s time to defrost, they pop right out, and you have convenient individual servings. Easy. I agreed with another reviewer that the color wasn’t really a pumpkin pie hue. I’m sure you could add more pumpkin purée to compensate?

  38. Tyler says

    I’ve always wanted to try making a vegan cheesecake but was too intimidated. This recipe was so easy and turned out perfectly! We’re celebrating Thanksgiving in Maine with my friend who is gluten-free, so this recipe is perfect. She only has mini-muffin tins, so I used those (and the crossed parchment strips covered the bottom of each cup so I didn’t have to cut circles). I put them in a cooler outside overnight and we ate a few this morning. They are the perfect size for nutty pumpkin bites! Even the non-vegans like it. ?

  39. Lisa says

    Had one other question for you. How do you get coconut milk from a can to whip up? lately the coconut milk I’ve been getting hasn’t been very thick.

    Thank you!

      • Lisa says

        Hi there minimalist Baker! In answer to your question it’s the Whole Foods 365 coconut milk. Put one can in the refrigerator overnight and it’s still feels liquidy when I shake it. the quality is really good. The taste is always good. But not thick enough to whip up.

        The Thai Kitchen cans are pretty small aren’t they? I know that that’s a recommended brand but then also just read some negative feedback that their consistency hasn’t held up lately.

        Used to buy the brand with forest in the name. Consistency not always great.

        What do you recommend?

        Thanks so much!


        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Are you just using the coconut cream portion? We usually recommend Whole Foods 365 and are not sure why it isn’t thickening for you.. Check the comments here for tips!

          • Lisa says

            Thanks for your reply. Sorry for the delay. I did try 365 again, but there was still a lot of cream at the bottom of the can after refrigerating it over night, upside down. However I did manage to get more of the solid part at the top out which I then whipped.

      • Lisa says

        So I did make this cheesecake for Thanksgiving. Took quite a while to make. The filling I liked a lot, although ended up over freezing it, so that when it came time to eat it we had to soften it up a bit by putting it in the oven for a few minutes. It still wasn’t thawed out. Probably should have used the microwave on defrost.

        Found the crust was too sweet. Normally I steer clear of sugar, so the dates made it super sweet, and they do have a kind of a sugar. What else would you recommend other than dates? And do you have a baked version of this, since the consistency was challenging and I was looking for it to really have a cheesecake consistency. Frozen it’s more like an ice cream. Thawed, softer than a cheesecake.

        I’m now looking into a different kind of a crust which I can make out of homemade sugar free graham crackers (found one online, looks good). Then I will be trying that with a baked vegan sugar free version of a pumpkin cheesecake.

        Regarding the coconut milk, I am having better success with the 365 again, although on Thanksgiving we used the organic Thai Kitchen.

        Can you recommend a thickener to add to make the whipped coconut close to whipped cream in consistency? Would cream of tarter work?


        Happy Belated Thanksgiving to you and yours!


  40. Lisa says

    Thank you for the recipe! Can you substitute stevia for the agave. Sugar free options are always appreciated. I look forward to hearing back. Thanks again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, that should work! Another reader had success with it. Let us know if you give it a try, Lisa!

    • Anna says

      Hi Nina
      I’ve made vegan cheesecakes many times and always use pecans with the dates because I don’t like walnuts. It’s always yummy! I’m making this one today for some friends that are coming over tonight so I’ll post to share how it came out.

  41. Robyn says

    Hi! I want to make these for an event where I won’t have freezer access. If I keep them in my cooler beforehand, and have them sitting at room temp on a plate for 2-3 hours, will they melt? How do they hold up at room temp?

    Thanks so much <3

  42. Ashley says

    Omgosh your recipe allows me to modify the servings?!?!?!?!?!?! You’re a doll!!! About to try this but had to share my excitement at not having to do math;-)

  43. evy says

    OH MY-YUMMMMMM! And KETO too with one modification!

    I made only the filling part and wow, so good!! (the crust looks good too but was just looking mainly for the cheesecake ish part.

    I just have a regular bosch blender so it was a bit tricky getting it all to blend properly, but it did turn out great!

    I needed mine to use only stevia as sweetener so I used green powdered stevia. I added some extra pumpkin and upped the spices a bit too. Keto here we come!

    It isn’t exactly cheesecake texture, likely due to my using a regular blender, but it’s in the fridge now and we’ll see what the texture does once it’s COLD. I am guessing the hardening of the coconut oil (no coconut flavor was imparted) will contribute well to the final texture.

    Thanks for a great recipe and definitely adding this my KETO and dairy free dessert list :)

  44. Dee says

    My colleague made this recipe and brought it to us at the office. She reduced the oil by one Tbsp., and used the light coconut milk.

    I must admit, this was absolutely delicious!! I am a big lover of authentic cheesecake, and often decline to eat anything else, but this recipe is outstanding. I plan to make it for my gluten sensitive friends!

  45. Jane says

    Before I try this – I am new to vegan baking and live at high altitude, so have many cooking challenges – do you think this will work in mini pie plates with no parchment to just serve directly? Thank you!

  46. Carlos Facundo says

    Thank you for this info. I’ve been looking for a proper grater for my cheese for awhile now. I’ll definitely try out this product.

  47. Cindy S says

    This was beyond amazing! I want to make another one immediately. Seriously, it’s the best cashew cheesecake I have ever had.

  48. Vee says

    I made this this past weekend for company and it turned out spectacularly!! It has a very “fancy” feel to it but is very easy to make. Served it with So Delicious Coco Whipped Topping because I didn’t have time to make homemade coconut whipped cream. Excellent all around. Thank you so much for this amazing recipe! Will try a chocolate cheesecake version next time around!

  49. Susan Kelley says

    I made this for Thanksgiving, using a muffin tin and cupcake liners.

    To start, I was skeptical of putting the dates in my blender (I have a Vitamix). I was right. The motor overheated and stopped. Getting the date puree out was tough. After waiting for the motor to come back on, I ground the nuts (I used pecans rather than walnuts). They stuck to the date residue. Why not grind the nuts first? It would save a lot of trouble.

    There was no way I was going to put the dates back in my blender, so I kneaded the nuts and dates together by hand. That worked well.

    I froze the cheesecakes overnight, then took them out when I went for Thanksgiving dinner at 4pm. When I took one at 6pm for dessert, I was disappointed at how runny they were. I ate mine with a spoon out of the cupcake liner, but the non-vegans we’re really interested in a runny mess when they could eat slices of non-vegan pie.

    My husband and I ate the leftovers straight from the freezer, and those were great. But I wouldn’t recommend defrosting these at all.

  50. Melissa Stouffer says

    Pretty good! Seemed a little bland though. After Freezing a few and pulling them out a week later, it tasted like slightly flavored coconut milk on top of date paste. Maybe it just hold its flavor well in the freezer. I prefer the other no bake cheesecake bite recipes to this one. The candied nuts were delicious!

  51. Mallory Watson says

    Hi Dana!

    Have you tried this recipe (or any of the cashew cheese cake recipes) with adding a tablespoon or two of nutritional yeast? When I’ve done cashew cheesecake they’ve been good, but still missing a certain element of tangy-cheesiness of a traditional cheesecake.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mallory! We actually have not tried and cannot say, but if you give it a try, report back on how it goes. Good luck!

  52. Tabitha says

    I made this at thanksgiving & it was a total hit. However, I used a standard springform pan and it came out thin. If I were to double the recipe, would there be any negative effects?

  53. Will Gaspar says

    I made this with high hopes and I wasn’t disappointed! Although it wasn’t as sweet as I normally make my desserts, it was definitely worth the effort! Especially the crust, I’ve never thought walnuts and dates could work so well together!

  54. Rachel says

    I made this and it turned out wonderful! Very delicious! Will definitively make this again! Thank you for the recipe!

  55. Reina says

    I made these and added all the optional ingredients, highly regret it. I wish I had laid the cashews out flat after draining. The bottom half in the bowl was warm-ish and when I was blending everything (without the optional additions) it tasted good but as with other clean, gluten free recipes the flavors come through most when the desserts cool. I added the other items and even a little salt and it made the flavors messy. I really wish I had stuck to the original recipe and stuck a quarter cup in the freezer to do a taste test. I tasted one this morning after letting it thaw and its still a solid no. I think me adding the vanilla just made everything muted and messy. Id love to hear if anyone had success with the additions. I’m also curious if most of you used the whole lemon or measured the table spoons. My lemon was very big so I measured but eventually added a tiny bit more to taste. I have a back up cake for Thanksgiving but was really hoping to wow with this.

    Update** If I let it sit for a little longer than suggested (my freezer really works hard) but so its still cold and stiffer than the fridge would have it the flavors are a little sharper and my younger sister had a whole one and so did my dad. We’ll see! For me I’d rather stick to regular raw vegan cheesecake.

    • Lindsay says

      I have the same question. I was thinking about using TJ’s vegan cream cheese instead. Or perhaps using the vegan cream cheese to make a topping instead of the whipped cream?

  56. Sally Bankson says

    The cheesecake is delish, but the crust is adictive. The left over cheesecake, in the freezer is calling to me…I—MUST— RESIST.

  57. Alyssa Redman says

    I would like to try replacing the pumpkin and lemon in this recipe with sweet potatoe and orange. Have you ever tried this / would it alter the consistency too much? I plan on boiling then mashing the sweet potatoes.
    Thank you for the great recipes in advance!

  58. Maggie says

    I made this and it was absolutely delicious. The only adjustment I made was that I doubled the filling to give it extra thickness like a real cheesecake (since I made it in a spring form pan). The one batch of filling just felt too sparse. Definitely impressed my guest though!

  59. Kathleen says

    I’m trying a variation of a strawberry cheesecake. Today I’m substituting pumpkin purée for strawberries. It seems that only a 1/4 C of pumpkin isn’t quite enough. Any harm if I make it 1/3 C? Also although I would have preferred to use pecans I only had almonds on hand. Trying that combo (almonds & dates) for crust. I’m using 3 small spring form pans. Will post my results & maybe photo.

  60. Vee says

    I am thinking of making these this week. I am surprised that the recipe only uses 1/4 cup plus 1 TBSP of pumpkin puree. That seems like so little. But, apparently it is enough?

  61. Candace Cunningham says

    Hi! I plan on making these soon and I already have a package of pitted dried prunes at home. Would that be an o.k. substitution for dates?

    Thank you!

  62. Beatrix says

    I have to say that I absolutely love this recipe. It has that slight tang that a cheesecake normally has. I added double the pumpkin by accident and so I found it quite soft if it wasn’t kept in the freezer. But it’s on my list once again to make this week.

  63. Alba says

    I’m introducing in the vegan cheesecake world recently, but I have a little problem with cashews, at least where I live… I find them a little expensive and I wonder if they have a cheaper and easy to find substitute that works well… Do you know this? For example, could peanuts work well? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alba! A seed butter may work, such as sunflower seed butter, but we haven’t tried that so we can’t say for sure and I don’t think it has the same mild flavor of cashews that works so well as a cheese substitute. I’d say you could certainly sub in sunflower seeds for the nuts in the crust, though. If soy isn’t a problem for you, you could try finding a tofu-based pumpkin cheesecake recipe. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jo! Yes you can! (3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl). Hope this helps!

  64. Amanda says

    Hi Dana!
    This looks so good! Can you replace the walnuts with a different type of nut? Can’t wait to try this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda! Some readers have used pecans or sunflower seeds and have had success with it, almonds would work as well!

  65. Anonymous says

    Hi! I love your recipes and this one looks amazing, but I can’t have a lot of these ingredients (I’m on a special low-FODMAP diet), is there any way you could make a cheesecake recipe without nuts or dairy? I love all that you do and your recipes are amazing ?

  66. Frankie says

    Hi there –

    To clarify, how long did you leave the cashews boiling in the hot water? It says you’ve sent it aside for an hour but I don’t know if I’m just reading this wrong..

    Thank you!
    (I’m making this right now so a quick reply would be amazing if you could lol )

  67. Catrina says

    I can’t understand why there is so little pumpkin purée in a recipe that serves so many?? 1/4. C pumpkin is not very much. I’m I reading this amount wrong??

  68. Ale says

    So I tried this recipe for the first time since I am lactose intolerant-cheesecake lover and ‘ve been dying for something that won’t kill me.
    Overall it’s pretty easy to make but I am a little disappointed. Turns out my cheesecake batter was yellow-ish, I couldn’t taste the pumpkin and it melts like a snowman in summer time! As for the crust, I couldn’t find dates anywhere so went with figs instead -it’s so good! also, my experience with the coconut whipped cream was TERRIBLE; I used Thai coconut cream -chilled overnight and blah blah blah but a soon as I mixed it with the powder sugar it turned gray and no matter what I did or how long I beat it, I couldn’t make it work.
    I’m gonna give this recipes another chance but I think I’ll have to make a few adjustments -like more puree, less syrup and some agar.

  69. Mafalda says

    Hi! What does it take to put this kind of cheesecakes junt in the fridge? What is the required condition? I’m kind of familiar with this cheesecakes know but I always have this doubt. Thanks a lot for the help!

  70. Mafalda says

    Can this cheesecake go just to the fridge, instead of going to the freezer? Sets well? Doesn’t melt? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mafalfa! I would recommend storing leftovers in the freezer as it’ll become quite soft when stored in the fridge (and won’t last as long)

      • Mafalda says

        What it takes to put this kind of cheesecakes junt in the fridge? What is the required condition? I’m kind of familiar with this cheesecakes know but I always have this doubt. Thanks a lot for the help!

  71. mn mom says

    Will make again, yummy! Th color was abit off, maybe due to almond milk, will try coconut next time, so, so good. Amazing, one of our favorites.